| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion food having extremely decreased content of cholesterol regardless of a large content of yolk, having excellent emulsion stability of hardly causing separation of the water phase and the oil phase even after preservation for 5 months or more at normal temperature, and having peculiar flavor and taste (relish) possessed by the yolk, and to provide a method for producing the food. <P>SOLUTION: The oil-in-water type emulsion food is obtained by formulating ≥0.7 wt.% processed dry yolk based on the whole raw material. The processed dry yolk is obtained by converting the phospholipids contained in the yolk to lyso by enzymegenation, and subjecting the product to decholesterol treatment by using supercritical carbon dioxide so as to leave ≥0.1% of the contained cholesterol. The emulsion food has ≥2.8% content of the yolk converted to the lyso expressed in terms of raw yolk, ≥6% content of albumen expressed in terms of raw albumen or ≥0.03% content of xanthan gum, ≥7×10<SP>-4</SP>% content of the cholesterol derived from the yolk and <6×10<SP>-3</SP>% content of total cholesterol. <P>COPYRIGHT: (C)2003,JPO |
